Crisp-edged, golden, soft-centered and thoroughly appealing, this fried eggplant is also easy enough to make on a weeknight. By Melissa Clark Roasted and grilled eggplants are all well and good, but ...

1 1/4 lb. Italian eggplant (about 3) or 1 large globe eggplant, cut into 1" pieces Line a sheet tray with paper towels and arrange eggplant on paper towels in a single layer; season with 1 tsp. salt.

This video shows how to make a vegan “unagi” kabayaki bowl using eggplant as the main ingredient. The eggplants are lightly ...

Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the ...

Roasted and grilled eggplants are all well and good, but nothing beats the crisp skin and burnished flesh of eggplant that’s been fried. Frying eggplant isn’t something I’ll do very often, and rarely ...

1. Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes ...